Vegan mayo is much easier and quicker to make than you might think. It doesn’t require a whole lot of ingredients and you most certainly don’t need to use any eggs.
When I first learned how to cook, I found making mayo quite intimidating. Actually, I never made mayo back then and I didn’t really care for it either. However, once I started my first job in a commercial kitchen, I realised how easy it actually is to make mayo and vegan mayo for that matter.
Mayo is definitely not the healthiest food on the planet and it does require quite a bit of oil. But it’s delicious, and makes other food more delicious and sometimes that’s all that matters.
Anyway, I hope you enjoy making your own mayo. Please let me know how you go and what you’re eating with it. Don’t forget to tag me on Instagram @nothangryanymore in you creations. I love seeing them!
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- 80 g aquafaba (from 1 can of chickpeas)
- 1/4 tsp mustard powder
- 1 tsp white wine vinegar
- 1/4 tsp salt
- 270 g sunflower oil
- Add the aquafaba into a high-powered blender and blend until airy and white on medium speed. This takes about 30 seconds. Alternatively, add the aquafaba into a bowl or container and blend with a stick blender.
- Now add the mustard powder, white wine vinegar and salt and blend for a few seconds.
- Finally, while blending on a slower speed, slowly pour in the sunflower oil and let emulsify. Feel free to adjust the amount of oil added to make the mayo's consistency thinner or thicker.
- Scarpe down the sides, give the mayo another quick blend. It's ready to use now.
- The mayo keeps well in a sealed container in the fridge for 1-2 weeks.